Charred Onion & Crab dip

2 cups sour cream

1 tablespoon mascarpone

1 tablespoon mayo

1 tablespoon whole grain creole mustard

3-4 tablespoons chives or green onions

A couple shakes of Crystal hot sauce

A couple of shakes of Worcestershire sauce

1 lemon juice and zest

Salt and pepper

1 large red onion cut into 1/2-inch rounds, try to leave intact

6 ounces fresh lump crab meat 

Cut onions into half inch round sections leaving them as intact as possible.  Place on a medium high grill to slowly cook and develop a charred edge.  Turn as often as needed.  The onions should start to turn translucent and caramelize.   While the onions are grilling, in a large bowl mix the sour cream, mascarpone, mayo, mustard, chives or green onions, Worcestershire sauce, Crystal, and seasonings.  Once the onions have come off the grill and cooled, puree in a food processor.  The onions should have a minced consistency, not liquified.  Mix the onions with the sour cream mixture and add the crab.  Mix well.  

We like to serve this with crackers like Ritz and saltines.  It is also very good using green bell peppers, red bell peppers, cucumbers, and carrots.  

Pro tip:  lay your cracker of choice on a sheet tray.  Brush melted butter over the crackers and season with salt and pepper, garlic and lemon, or Old Bay for a little extra flavor bomb. Bake at 350 degrees for about 10 minutes.